Keeping the ship ship-shape safety-wise

Attention to food safety is important in any kitchen, but especially so on cruise ships, where quarters are tight, the clientele is captive, and publicity of past outbreaks on other liners might have passengers on edge.

To guard against food safety breaches, Queen Mary 2, the world’s largest ocean liner, strives to keep its eight kitchens immaculate, says executive chef Jean-Michel Zimmermann. Two sanitation officers report to him. They oversee a staff of 85

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